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Photo Credit: Elizabeth Newman

Slow Cooker Lamb Shoulder

10 MINPrep Time
10 MINCook Time
4Servings
by Giada De Laurentiis
Intermediate
Photo Credit: Elizabeth Newman
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Lamb is a fairly tender meat, so it doesn't need to cook for hours and hours, but because you can assemble it all in the slow cooker, it's a more flexible way to cook this savory dish than on the stovetop or in the oven. The herbaceous oil adds a splash of freshness.

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Slow Cooker Lamb Shoulder

Servings

4

Prep Time

10 minutes

Cook Time

10 minutes

Calories

0

Author:

Giada De Laurentiis

Image of Slow Cooker Lamb Shoulder

Ingredients

  • 1 teaspoon fennel seeds
  • 1/2 teaspoon smoked paprika
  • 2 tablespoons light brown sugar
  • 2 tablespoons tomato paste
  • 2 teaspoons salt
  • 1/2 cup dry red wine
  • 3 garlic cloves (peeled and smashed)
  • 2 sprigs rosemary
  • 2 tablespoons extra-virgin olive oil
  • 3 pounds lamb shoulder chops
  • 1 onion (peeled and cut into rounds)
  • 1/2 pound fingerling potatoes
  • For the herb oil
  • 1/2 cup chopped parsley
  • 1/2 teaspoon chopped rosemary
  • 1/2 cup extra virgin olive oil
  • 1/3 teaspoon salt
  • 1 teaspoon lemon zest (from 1 lemon)

Instructions

  1. Toast the fennel seeds in a dry skillet over medium heat until fragrant, 1 to 2 minutes. Transfer to your slow cooker and add the paprika, brown sugar, tomato paste, 1 teaspoon of the salt, and red wine. Whisk to combine, then add the garlic and rosemary.
  2. Heat a large skillet over high heat. Add the oil and heat another 30 seconds. Season the lamb with the remaining teaspoon salt and add to the hot pan. Cook on the first side for 3 minutes or until seared a deep, golden brown. Flip the lamb and cook on the second side for an additional 3 minutes, then transfer the browned meat to the slow cooker, turning each piece of meat to coat with the with the sauce as you layer it in. Top the meat with the onions.
  3. Cover the cooker and cook on high for 2½ hours. Remove the meat from the slow cooker, add the potatoes, then return the meat to the pot. Cover and cook 1 hour longer, or until the lamb is very tender and the potatoes are cooked through.
  4. To serve, mix the parsley, rosemary, olive oil, salt, and lemon zest together in a small bowl. Mound the meat and potatoes on a platter with the herb oil on the side.

Nutrition

Nutrition

Nutrition Serving Size
4
per serving
Calories
0
Amount/Serving % Daily Value
Carbs
22 grams
Protein
59 grams
Fat
107 grams
Saturated Fat
36 grams
Cholestrol
245 milligrams
Sodium
1204 milligrams
Fiber
3 grams
Sugar
8 grams
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dairy free
gluten free
nut free

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